Green Shakshuka
with pita bread

Name: Green Shakshuka
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb Zucchini, finely chopped; 2 Leeks, chopped; 5 oz Baby spinach, chopped; 3 cloves Garlic, chopped; 4 rounds Pita bread, wedges; 1 Avocados, chopped; 3 Tbsp Cilantro leaves, chopped; 1 Tbsp Oil, cooking; 1 tsp Cumin, ground; 1/2 cup Green salsa / Salsa verde, plus extra for serving; 8 Eggs; for serving Yogurt, plain or Greek

Active: 45 Total: 45

Original GF Paleo Vegetarian

Shakshuka is a Mediterranean egg dish that always gets great reviews for being easy, quick, and a surefire way to pack extra vegetables into dinner. This new version features tons of greens and even a green salsa to add moisture and flavor.
Smarts #1: It will seem like you have a lot of leeks for this recipe, but they will reduce way down as they cook. Smarts #2: Chopping the baby spinach ahead of time helps it to cook down easily to combine with the other ingredients.

Proteins

Eggs

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

Green Shakshuka:

Zucchini - 1 lb , finely chopped
Leeks - 2 , chopped
Baby spinach - 5 oz , chopped
Garlic - 3 cloves , chopped
Pita bread - 4 rounds , wedges
Avocados - 1 , chopped
Cilantro leaves - 3 Tbsp , chopped
Oil, cooking - 1 Tbsp
Cumin, ground - 1 tsp
Green salsa / Salsa verde - 1/2 cup , plus extra for serving
Eggs - 8
Yogurt, plain or Greek - for serving

Prep

Zucchini / Leeks / Spinach / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Pita bread - Slice into wedges. (Can be done 1 day ahead)
Avocados / Cilantro - Prep as directed.

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Make

Turn on the oven’s broiler. Spread pita wedges out on a sheet pan and set aside (wait to toast them until right before serving).
Heat a large saute pan or skillet (use one that has a lid) with oil over medium heat. Add leeks and cook, stirring frequently, until leeks are very tender, 6 to 8 minutes. (If the pan looks dry at an point during cooking, add a splash of water.)
Stir zucchini into leeks and saute until zucchini is nearly tender, 3 to 5 minutes more.
Stir in cumin, garlic, and spinach and stir everything together until spinach wilts (putting the lid on the pan for a minute will help to speed it along).
Stir in salsa. Taste and season with some salt and pepper.
Use the back of a spoon to create indentations in the shakshuka. Crack eggs directly into the indentations.
Lower heat to low-medium and cover pan with a lid. Cook until whites are set and yolks are done to your liking, ~5 minutes.
While eggs finish cooking, slide sheet pan with pita under the broiler and toast until lightly crisped, 2 to 4 minutes.
Serve shakshuka with avocados, cilantro, and yogurt on top. Enjoy with pita.

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